Title Sekiheki, “Red Cliff”

  • Tottori
  • Shimane
Topic(s):
Nature/Ecology Activities National Parks/Quasi-National Parks
Medium/Media of Use:
Interpretive Sign
Text Length:
251-500
FY Prepared:
2019
Associated Tourism Board:
Daisen-Oki National Park
Associated Address:
Urumi Chibu-mura,Oki-gun, Shimane

赤ハゲ山赤壁解説看板

この壮大な崖面は、630万年前から530万年前の隠岐カルデラの初期形成中に噴火した火山の断面である。風と波によって削られた高さ200メートルのスコリア(固い溶岩)壁から、知夫里島が形成された地質的な過程が明らかになる。赤い層は噴火で飛び出した溶岩が急速に空気に触れて冷える際に酸素に反応して鮮やかな赤に変わった。ゆっくりと流れた溶岩は黒い層になった。他の層から分かれたV字型の白い岩の部分は、マグマが岩を突き抜けせり上がった部分に、別の溶岩が割り込んだものだ。

緑の丘と青い海を背景に赤と黒のスコリアが映える赤壁は、隠岐諸島で特に景観の優れた場所である。潮だまりに明るく黄色い藻が姿を現し、雨水が岸壁を滝のように流れ落ち、そこへ虹がかかる。冬には、雪の中で鮮やかな岸壁が浮かび上がる。

赤壁展望台へは遊歩道から歩いて行くことができる。牛があちこちに点在する緑の丘陵には興味深い植物が生育している。ここで見られる山椒は、家畜から身を守ろうとして、本州の品種よりも風味が強いものへと進化したと信じられている。


Sekiheki, “Red Cliff”

This magnificent cliff face is a cross-section of a volcano that erupted during the initial formation of the Oki Islands caldera, between 6.3 to 5.3 million years ago. Eroded by wind and waves, the 200-meter-high span of scoria (hardened lava) reveals the same geological processes that shaped the island of Chiburijima. The red layer was produced when eruptions shot plumes of basaltic lava high into the air. As it rapidly cooled, exposure to oxygen turned it a vivid red. The black layers were formed by slower, less explosive lava flows that did not oxidize. The wedge of white stone that intersects the other layers formed during a later eruption, after magma rose in a narrow funnel through the rock.

Sekiheki is one of the most visually striking spots in the Oki Islands, where the red and black of the scoria is set against the green hillside and blue sea. Tide pools host bright yellow algae, while storm runoff sometimes forms a waterfall that spills over the cliff face, casting rainbows. In winter, the colorful cliff stands out against the snow.

The Sekiheki Lookout Point can be reached by a short footpath from the parking area. The grassy slopes are dotted with cattle and home to several interesting plants. It is believed that the Japanese pepper found here (sanshō) has gradually evolved to have a spicier flavor through selective pressure from local grazing livestock, who now avoid it.


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